Garlic Lover’s Roasted Spaghetti Squash with Diced Tomatoes and Fresh Herbs

Do you love garlic?  I mean really, really LOVE garlic?  When a recipe calls for one or two garlic cloves, do you add more?  Does garlic breath not bother you in the slightest?  Do you find yourself adding garlic to recipes that don’t call for it?

If so, this recipe is for you.  And it’s even for people who only like moderate amounts of garlic.  The secret is roasted garlic.  Roasting garlic takes away some of the harshness and turns it mellow and buttery, perfect for making into a sauce.

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Garlic Lover’s Roasted Spaghetti Squash with Diced Tomatoes and Fresh Herbs


  • 1 spaghetti squash
  • 1 head garlic
  • 1/2 cup unsweetened plain almond milk (or unsweetened plain soy milk)
  • 1/2 teaspoon salt
  • 1 large firm tomato
  • Fresh dill, chives, and basil


  1. Preheat oven to 350. Cut the spaghetti squash in half and scoop out the seeds and stringy bits. Spray the halves with cooking spray and place cut side down on a baking sheet.
  2. Tear the papery outside skin off of the head of garlic. Cut the top off of the head so that all cloves are exposed. Spray with cooking spray and place in a large square of aluminum foil. Close up the edges of the foil around the garlic tightly, but leave room for the garlic to steam.
  3. Roast the spaghetti squash and garlic packet in the oven for one hour.
  4. When the squash and garlic have about 10 minutes left, de-seed and dice the tomato. Chop the fresh herbs (dill, chives, and basil) finely.
  5. Squeeze the roasted garlic out of their cloves and into your blender. Add almond milk and salt and blend until smooth. Heat in a small pan until thoroughly warm.
  6. Place a scoop of spaghetti squash on a plate. Top with diced tomatoes, a generous sprinkling of fresh herbs, and garlic sauce. Enjoy!


Recipe Tip: Make extra roasted garlic. You never know when you might want some, and it’s a fantastic ingredient to have on hand in your fridge.

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